Ingredients:

  • {'ingredient': '1 cup unsalted butter, slightly cool (227g)', '@type': 'HowToSupply'}
  • {'ingredient': '1 cup granulated sugar (200g)', '@type': 'HowToSupply'}
  • {'ingredient': '1 large egg, cold (50g)', '@type': 'HowToSupply'}
  • {'ingredient': '1.5 tsp pure vanilla extract', '@type': 'HowToSupply'}
  • {'ingredient': '0.5 tsp almond extract', '@type': 'HowToSupply'}
  • {'ingredient': '3 cups all-purpose flour, leveled (375g)', '@type': 'HowToSupply'}
  • {'ingredient': '0.5 tsp fine sea salt', '@type': 'HowToSupply'}
  • {'ingredient': '2 cups powdered sugar, sifted (240g)', '@type': 'HowToSupply'}
  • {'ingredient': '2.5 tbsp whole milk', '@type': 'HowToSupply'}
  • {'ingredient': '1 tbsp light corn syrup', '@type': 'HowToSupply'}

Instructions:

  1. In a stand mixer with a paddle attachment, combine the cool butter and granulated sugar. Beat on medium speed for 2 minutes until a pale, cohesive paste forms (do not over-aerate).
  2. Add the cold egg, vanilla extract, and almond extract. Mix until just combined.
  3. Whisk the flour and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture on low speed, stopping immediately when flour streaks disappear and dough becomes shaggy.
  4. Place the dough between two sheets of parchment paper and roll to 1/4-inch (6mm) thickness.
  5. Flash-chill the rolled dough in the freezer or refrigerator for 15 minutes to firm up.
  6. Cut into desired shapes using cookie cutters and place on heavy-gauge baking sheets lined with parchment.
  7. Bake for 10 minutes until the edges are set but the tops remain pale. Cool completely before glazing.
  8. For the glaze: Whisk powdered sugar, milk, and corn syrup until smooth. Dip or drizzle onto cooled cookies.